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VIDEORECIPE Homemade American Jambalaya recipe
Paella or American rice with stuff is a perfect example that defines Cajun and Creole cuisine, which is completely unique in the United States. Humble in origin, Jambalaya is rich in ingredients and flavours, with a homey and festive soul.
Ingredients
- 250 g long rice
- 450 g shrimps
- 200 g andouille sausage or spicy chorizo sausage
- 150 g chicken breast
- 800 g chopped tomatoes
- 220 g tomato sauce
- 1 onion
- 2 celery sticks
- 1⁄2 paprika
- 1⁄2 green bell pepper
- 2 cloves garlic
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon ground cayenne
- 3 tablespoon Chopped parsley
- 1⁄2 tablespoon thyme
- 1⁄2 tablespoon oregano
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Directions
Add oil to a frying pan. Fry the onion, garlic, peppers and celery until the onion is translucent.
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Turn the heat up a little and add the parsley, sausage, chicken, bay leaf, oregano, thyme and cayenne. Sauté for a couple of minutes over high heat and then lower the heat back to medium. Cook, stirring frequently, for 5 minutes.
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Add the tomatoes, tomato sauce, a little salt and 3/4 litre of cold water. Cook over low heat, stirring from time to time for another 5 minutes.
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Add the rice and mix well. Bring back to the boil. Lower the heat, cover the pan and simmer for 45 minutes.
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Add the prawns and cook for a further 5 minutes.
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Your jambalaya rice is ready to eat! Remove the bay leaf and serve with a little more ground cayenne sprinkled on top. Enjoy.
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RomiHomemade American Jambalaya recipe
Paella or American rice with stuff is a perfect example that defines Cajun and Creole cuisine, which is completely unique in the United States. Humble in origin, Jambalaya is rich in ingredients and flavours, with a homey and festive soul.
Add oil to a frying pan. Fry the onion, garlic, peppers and celery until the onion is translucent.
Turn the heat up a little and add the parsley, sausage, chicken, bay leaf, oregano, thyme and cayenne. Sauté for a couple of minutes over high heat and then lower the heat back to medium. Cook, stirring frequently, for 5 minutes.
Add the tomatoes, tomato sauce, a little salt and 3/4 litre of cold water. Cook over low heat, stirring from time to time for another 5 minutes.
Add the rice and mix well. Bring back to the boil. Lower the heat, cover the pan and simmer for 45 minutes.
Add the prawns and cook for a further 5 minutes.
Your jambalaya rice is ready to eat! Remove the bay leaf and serve with a little more ground cayenne sprinkled on top. Enjoy.
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